Breakfast Fajita Scramble

I use this recipe on Sunday mornings when my fiance wants to go out to breakfast. It tastes just like a dish from on of our favorite cafe's in our college town, but when we make it at home we are saving money and calories. I also use this recipe to sneak more veggies into my soon-to-be hubby's diet. This breakfast dish is so tasty! You will not even be able to tell that it contains a significantly lower amount of salt and fat than it's restaurant counterpart. 

you'll need:

4 eggs
2 potatoes
1 green bell pepper, cut into strips
1 yellow onion
1 cup cherry tomatoes, halved
3 cloves garlic, minced
6 oz boneless, skinless chicken breast strips (I love using leftover grilled chicken)
Shredded cheddar cheese
Non-fat plain Greek yogurt
Black pepper
Cumin
Cayenne pepper
Chili powder
Non-stick cooking spray
Garlic powder
Onion powder
Olive oil
Low-sodium soy sauce
Salsa

Wash and dry the potatoes and cut them into bite size pieces. Place the potatoes on a greased banking sheet. Spritz them with cooking spray and season with black pepper, onion powder and garlic powder. Bake them at 350 degree until they are golden brown. 
Meanwhile, saute the minced garlic, pepper strips, onion, and tomato halves in olive oil. Season with black pepper and low-sodium soy sauce to taste. Toss in cooked chicken strips. Season the mixture with cumin, chili powder, and cayenne pepper. 
In a separate greased pan, scramble the 4 eggs. Season with black pepper. After they are fully cooked, toss the eggs into the pan with the veggies and chicken. 
To serve, divide the potatoes and veggie mixture between two plates. Top each with a light sprinkle of cheddar cheese, a dollop of yogurt, and a spoonful of salsa. 

This dish tastes so sinful, but with the massive amount of veggies, protein from the chicken and the Greek yogurt, a punch of flavor from the garlic and spices, and the lack of salt keeps this dish in my favorite healthy weekend breakfast lineup. 

Enjoy!